Beef filet with red wine mushroom sauce

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
2 libras Organic/grass fed beef fillet

2 tablespoons olive oil

drizzle grape seed or olive oil (for searing beef)

12 ouncesbaby bella mushrooms

2 leg shallots – thinly sliced

2 tablespoons fresh tarragon

1/2 cup red wine (whatever you’re drinking will work)

2 cups organic beef broth

Salt and pepper


  • Preheat oven to 420°F. ,Preheat saute pan for 1 minute on medium heat. Add 2 tablespoons olive oil and saute mushrooms and shallots for 4 minutes to soften.
  • Add red wine and reduce heat to simmer. Reduce wine by half (2 minutes) and add broth and tarragon.
  • Simmer for 10 minutes. Taste and season with salt and pepper. Preheat another skillet on high for 1 minute.
  • Season fillet on all sides with salt and pepper. Add drizzle grape seed (excellent for cooking on high temps) or olive oil in hot pan and sear fillet on all sides until browned, 2 minutes each side approx.
  • Once fillet is seared remove to a foiled oven tray. Pop in oven for 8-10 minutes for medium rare.
  • Let rest for 10 minutes when cooked to let the juices redistribute back into the meat.


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